Fregola with Green Peas, Mint, and Ricotta
Fregola with Green Peas, Mint, and Ricotta takes around 45 minutes from beginning to end. One serving contains 583 calories, 21g of protein, and 19g of fat. This recipe serves 4. For $3.58 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have bacon, ricotta, onion, and a few other ingredients on hand, you can make it. 618 people have made this recipe and would make it again. Several people really liked this main course. It is brought to you by Epicurious. Overall, this recipe earns a super spoonacular score of 89%. Fregola with Green Peas, Mint, and Ricotta, Farfalle with Ricotta, Mint and Peas, and Peas with Mint and Ricotta Salata are very similar to this recipe.
Servings: 4
Ingredients:
2 ounces bacon (about 3 slices), chopped
Freshly ground black pepper
1 cup dry white wine
1 1/4 cups fregola
2 tablespoons chopped fresh mint, plus leaves for serving
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Kosher salt
2 1/2 cups low-sodium chicken broth
2 tablespoons olive oil, plus more for serving
1 medium onion, chopped
4 ounces ricotta
Equipment:
pot
frying pan
Cooking instruction summary:
Preparation Cook fregola in a large pot of boiling salted water until very al dente, 68 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
Step by step:
1. Cook fregola in a large pot of boiling salted water until very al dente, 68 minutes.
2. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
3. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes.
4. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
5. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes.
6. Add broth and bring to a simmer.
7. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper.
8. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes.
9. Add pasta cooking liquid as needed to adjust consistency.
10. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
Nutrition Information:
covered percent of daily need
